Pre-heat oven to 425 degrees F.
Get the broccoli washed and cut into bite-sized pieces. Cut up the stems too!
Prep the potatoes - if using mini, just rinse them. No need to peel them.
Place the potatoes on a large sheet pan and arrange to take up half the pan. Drizzle with olive oil and sprinkle with some kosher salt. Stir on pan.
Roast the potatoes in the pre-heated oven for 20 minutes, turning halfway.
Take the pan out of the oven and add the prepped broccoli to the other half of the pan. Drizzle with olive oil and some salt; stir.
Roast for another 10-13 minutes. When you pierce the broccoli stem with a fork, it should still be firm.
Plate the broccoli and potatoes and finish with fresh lemon juice on top. Serve warm.